Serve with: Black bean salad from the deli and salad toppings like sour cream, shredded lettuce, grated Monterey Jack cheese, and salsa. Dessert: Double-dip dulce de leche and chocolate ice cream cones.

INGREDIENTS

1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced canned chipotle chiles in adobo sauce
3 cups roasted turkey, cut into 1/2-inch cubes
1 large avocado, halved, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch pieces
1/2 cup diced sweet onion
4 tostada crowns (bowls) or 8 taco shells

PREPARATION

Whisk together olive oil, lime juice, cilantro, and chipotle chiles in large bowl. Season dressing to taste with salt and pepper. Add turkey, avocado, bell pepper, and onion to dressing. Toss to coat. Divide mixture among 4 tostada crowns or 8 taco shells and serve. Makes 4 servings.

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